Notes: If you can get fresh guavas blend about 1/2 lb (250 gr) with just a little bit of water until they make a smooth mash. Pour the mixture through a fine-mesh sieve pressing lightly into a bowl. Mix with the lime juice to use for the cheesecake. I do recommend using fresh guavas, they are so much delicious.
•1 1/2 cups wafer or graham cracker crumbs
•1/2 cup butter melted
•2 TBSP sugar
•1 cup guava paste or 1 1/2 cups of mashed fresh guava (see note below)*
•2 cups sugar
•1/4 cup fresh lime juice
•4 8oz (225) packages of cream cheese at room temperature
•4 large eggs
•1 TBSP lime zest
Heat oven to 350°F (175°C) Butter a 9" springform pan.
Mix crumbs, butter and 2 TBSP of sugar. Press over the bottom of the pan. Bake until almost dry, about 10minutes and set aside.
Heat guava paste and lime juice over medium high heat whisking constantly until the paste melts or whisk together mashed guava with lime juice in a small bowl.
Beat the cream cheese and 2 cups of sugar with an electric mixer until light and fluffy.
Add eggs, one at a time. Add lemon zest, guava mix and keep beating until well mixed.
Pour into crust and bake for 50-55 minutes or until the top is firm and the filling no longer jiggles when shaken.
Turn the oven off, open the oven door and wait about 10 minutes before taking it out.
Let it cool on a rack before transferring to the fridge. Cool for at least 3 hours before dismounting.
Serve with fresh guava or lime slices, whipped cream and enjoy!
Recipe by Ben's blog at http://whatscookingmexico.com/2011/01/06/guava-and-lime-cheesecake/